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Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the rhubarb desserts I've tried, this pudding cake is my No. 1 choice. It has old-fashioned appeal but is so simple to prepare. -Evelyn Gebhardt, Kasilof, Alaska
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Custard Cake in Taste of Home August/September 2000, p31
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Reviewed on Jun. 22, 2010 by Jnonar
I have made this many times and never had one person say they didn't like it, and it always disappeared. and it is sooooo easy
Reviewed on Jun. 04, 2010 by BNordvall
I make at least two or three of these each spring! Deee-lish!
Reviewed on May. 12, 2010 by dhyde
we really liked this cake, especially when it was cooled.
Reviewed on May. 17, 2009 by btolson
I took this cake to a meeting of ladies and everyone wanted the recipe. It's very easy to make & very delicious.
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